Long Reach Village Cookbook - Long Reach Community ...

Long
Reach
Village
Cookbook

The concept for this cookbook came about in the
midst of the COVID-19 pandemic. During a time
where so many of us turned to food for comfort and
routine, we wanted to collect and share our favorite
recipes. While we couldn’t necessarily gather for
block parties and pot lucks, through this cookbook
we were still able to connect through food. Thank
you to all of the residents who took the time to
submit their recipes.

Note: These submissions have not have been tested. Long
Reach Community Association does not provide any
assurances nor accept any responsibility or liability with
regard to their originality, quality, nutritional value, or safety.
Please take care when preparing these recipes and follow
proper food safety. Submissions may have been edited for
clarity.

Published May 2021

Long Reach Community Association
6110 Foreland Garth
Columbia, MD 21045
longreach.org

Table of Contents
Poppy Seed Chicken
from Julie Heiliger               pg. 1 - 2

White Chili and Macaroni
from Sharon Cohen                 pg. 3

Shrimp Skewers
from Emily Brown                  pg. 4

Black Bean Coconut Rice Dish
From Debby Bors                   pg. 5 - 6

Sausage, Pineapple, and Peppers
from Theo Karr                    pg. 6

Sweet or Savory Beer Bread
from Emily Brown                  pg. 7

Mushrooms Sal
from Blaine Milner                pg. 8

Coconut Cream Pie
From CB Lovell                    pg. 9

Poppy Seed Chicken
from Julie Heiliger
About this recipe: I first tried this dish when I attended a
progressive dinner as a teenager. When I got married, the lady
that hosted me for the progressive dinner gave me this recipe as
part of a bridal shower gift because she remembered how much I
enjoyed it. I usually serve this dish when we have people over for
dinner. As long as you have all of the ingredients ready to go, it's
a quick and easy meal to assemble.

Notes:
 You can double the soup/sour cream mixture for a creamer
   casserole.
 You can substitute low fat soup, sour cream and crackers
   and use less margarine for a low fat/low calorie version of this
   recipe.
 In a time crunch you can mix all the ingredients except for the
   cracker/poppy seed mixture, put it in a 9X13 baking dish and
   top with all the crackers.

Ingredients:
 40 Ritz crackers (1 package), crumbled
 2 tablespoons poppy seeds
 1 stick of butter
 2-3 lbs. shredded boneless, skinless chicken
 1 can cream of mushroom soup
 8 oz. sour cream

Instructions:
 Melt the margarine in frying pan over low heat
 Add crackers and poppy seeds - mix well
 In a bowl, mix soup and sour cream
 In a 2 1/2 qt. greased casserole dish or a 9x13 glass dish,
    layer 1/2 the chicken, 1/2 the soup mixture, and 1/2 the
    cracker mixture. Repeat layer - top with cracker mixture
 Bake at 350 degrees for 45-60 minutes
 If desired, serve over rice.

1

2

White Chili and Macaroni
from Sharon Cohen
About this recipe: I made this out of desperation when I needed
something for dinner one night, and these were the ingredients I
had at hand. I know the gravy is unorthodox but it seems to do
well in this recipe. What I love is you can make this recipe totally
to fit your taste and it still turns out great. It can be a vegetarian
dish also; just add more beans and buy gravy accordingly. I
make this during the colder months. Great to warm up.

Ingredients:
 approx. 2 - 3 cups left over chicken OR browned ground
    turkey
 5 small jars Heinz (or your preference) chicken gravy
 1 jar chunky salsa 32 oz or more. (spicy as you like it)
 4 cans cannellini beans (drained)
 1 box of macaroni and cheese (you favorite brand)
 8 oz shredded cheddar cheese
 Extras: you can add corn, cut up red peppers, etc.

Instructions:
 In a large pot mix chicken, gravy, salsa, beans and cheese
    packet from mac and cheese, and extras
 Cook over medium heat, stirring occasionally until beans are
    soft approx. 30 min
 Simmer on low stirring occasionally
 Boil the macaroni and drain well
 Serve white chili over the macaroni - sprinkle with the cheese
 ENJOY!

3

Shrimp Skewers
from Emily Brown
Ingredients:
 1 bunch cilantro
 1 habanero pepper
 4 shallots
 zest of 2 lemons
 zest of 2 limes
 1/4 cup lime juice
 1 cup coconut milk
 1/4 cup soy sauce
 1/4 cup oil (sesame oil for a stronger flavor, olive oil also
    works)
 2 lbs shrimp

Instructions:
 Chop cilantro, habanero pepper and shallots into small
    pieces
 Add all ingredients to a blender and blend until smooth
 Reserve 1 cup sauce for topping
 Marinate Shrimp for 2-4 hours
 Skewer 8-10 shrimp and grill for 3-4 minutes, flipping part
    way through. Serve with rice

                                                                   4

Black Bean Coconut Rice Dish
From Debby Bors
About this recipe: This dish was inspired by my husband’s and
my trips to Bermuda, where we sometimes ordered fish with
banana on top! Delicious. Bermudians also often use their local
sherry pepper sauce, which is hard to find in the US. You can
add pieces of cooked salmon to this dish if you want more
protein, but as is, it is very filling and yummy, with the sweetness
of the coconut milk and the banana. It can be a main dish or a
side dish. The nice thing is that it’s a two-pot meal, with the rice
prepared in one pot and all the rest of the ingredients cooked in a
skillet. Try adding other spices that you enjoy.

Ingredients:
 1 small can coconut milk
 Boiling water
 ¾ cup brown rice
 3 tablespoons olive oil
 1-2 cloves garlic, finely chopped
 1 medium onion, diced
 1 bell pepper, diced
 1 can black beans
 2 small or 1 large banana, ripe
 1/3 cup slivered or sliced almonds
 1 teaspoon cilantro
 ¼ teaspoon cumin
 ¼ teaspoon pepper
 ¼ teaspoon salt, or to taste
 Few dashes sherry pepper sauce (optional)
 Hot sauce, if desired

Instructions:
Pour or spoon coconut milk into 2-cup measuring cup. Add water
to 1¼ cup. Put water and coconut milk into small saucepan and
heat to boiling. Add rice, stir briefly, cover, and turn to lowest
setting, making sure rice continues to simmer. Cook rice for 45
minutes or until done. It may be saucy.

Pour olive oil into large skillet. Add garlic, onion, and bell pepper.
Saute for 10 minutes over medium-low heat, stirring occasionally.

5

Onion should become translucent. Add black beans in their juice,
and stir occasionally while cooking. If the can of beans has a lot
of juice, you will need to cook the dish longer, or just let it be
more saucy. Add the almonds, herbs, pepper, and salt, stirring to
incorporate. Simmer on low for about 5 minutes longer, stirring
occasionally. Turn off heat. Slice banana(s) ¼ inch thick and then
cut each round in half and add them to the bean mixture, stirring
to heat them up. Add the sherry pepper sauce and stir to
combine.

Put about ¾ cup of the cooked coconut rice into a bowl or onto a
plate, if the bean mixture is not too runny. Put about 1 cup of the
beans on top. Add hot sauce if desired. Enjoy!

Sausage, Pineapple, and Peppers
from Theo Karr
About this recipe: My recipe is very simple. Ingredients are to
taste. I have made it for large gatherings and it has always been
a big hit. I have served it over rice and as a sub (without the rice).
Kids like it over spaghetti or macaroni. People tend to like the
kielbasa and pineapple together so I usually add one or two more
cans of pineapple (with the juice). I have made this dish for as
many as 25 people and have never come home with left-overs

Ingredients:
 4 peppers (I like to use all colors)
 1 can chunk pineapple
 1 ring kielbasa (any kind – turkey, Polish, beef, etc.)

Instructions:
I first pan fry the kielbasa and drain the fat. I then take a large
pan and add the kielbasa, cut up peppers, add the juice from the
pineapple (and water if necessary to cover the bottom of the
pan). Cook to a boil. Lower heat to simmer. When the peppers
are to your taste (mushy, firm - whatever) add pineapple. I
usually add the pineapple last because I don’t want them to get
too soft.

                                                                    6

Sweet or Savory Beer Bread
from Emily Brown
About this recipe: This recipe is from my days in college - I didn't
drink beer so when there was a leftover one or two from my
roommate's six-pack I found creative ways to use them, and
making bread without needing to buy expensive yeast was one of
my favorites. Experimenting with different varieties of beer and
different toppings is great fun. In October, a pumpkin lager
topped with honey and nuts makes for a great harvest loaf.
Generally I make this recipe on the weekend and then eat the
bread during the week. The cheese and onion bread makes a
good ham sandwich!

Ingredients:
 3 cups all purpose flour
 1/4 cup sugar
 1 teaspoon baking powder
 12 oz bottle of beer
 1/4 melted butter
 Toppings (1/4 cup honey and 1/4 cup chopped nuts for
    sweet, 1/4 cup cheddar cheese and 1/4 cup green for
    savory, baker's choice)

Instructions:
 Preheat oven to 375 degrees F
 Mix solids, then liquids
 Pour batter into standard bread loaf pan
 Top with desired toppings
 Bake for 1 hour
 (Alternatively, pour into muffin pans and bake for 45 minutes
    for beer biscuits)

7

Mushrooms Sal
from Blaine Milner
About this recipe: This recipe was quoted to me by my late
Italian Barber Sal on November 23, 1994 while I was getting a
haircut in his shop in Ellicott City, Maryland. I have made this
recipe a number of times for special dinner occasions and it has
always been enjoyed.

Ingredients:
 4-5 lbs fresh mushrooms - small to medium size
 2 cups Progresso bread crumbs - Italian flavor
 1 cup fresh grated Romano cheese
 5-6 cloves of garlic, pressed or finely chopped
 1/2 cup olive oil (non-virgin)
 1/2 tsp salt
 1/4 tsp pepper
 fresh parsley

Instructions:
 Clean and cut off dried ends of the mushrooms
 Parboil mushrooms about 2 minutes - drain
 Place in large sheet cake baking dish
 Add salt and pepper
 Sprinkle with a little water
 Sprinkle alternately, bread crumbs, cheese, pressed garlic
    and parsley
 Mix ingredients
 Sprinkle with a little water
 Pour olive oil evenly over top of mushrooms
 Bake in heated oven at 350 degrees 30-40 minutes
 Stir and mix at 20 minutes check - don't let them dry out

                                                                   8

Coconut Cream Pie
From CB Lovell
About this recipe: Have used it for decades. It’s good anytime.

Ingredients:
 2 cups milk
 3/4 cup sugar (I sometimes use less)
 1/2 cup bisquick or flour
 1/4 cup butter
 One and a half teaspoons vanilla
 1 cup shredded coconut

Instructions:
  Mix first five ingredients in a blender for three minutes.
  Pour into greased deep 9 inch pie pan.
  Let’s stand five minutes.
  Sprinkle with one cup of coconut.
  Bake at 350 degrees for 40 minutes or more until knife and
    center comes out clean.
 Serve warm or cold.

9